Aladdin Curried Garbanzo Beans And Potatoes

Recipe Ingredients

2 tablespoons	30ml	Olive oil - (to 3)
1/4 cup	27g / 1oz	Diced celery
1/2 cup	31g / 1.1oz	Diced white onion
1/4 cup	27g / 1oz	Diced carrots
1 tablespoon	15ml	Minced garlic
3		Bay leaves
4 cups	948ml	Chicken stock - (to 5)
1/2 teaspoon	2.5ml	Cayenne pepper
2 teaspoons	10ml	Chopped fresh oregano
1 teaspoon	5ml	Madras curry powder
1 teaspoon	5ml	Indian curry powder
1 teaspoon	5ml	Thai curry paste
1 lb	454g / 16oz	Boiling potatoes - peeled, diced
2		Garbanzo beans - (16 oz ea)
		Salt and pepper
1/2 cup	73g / 2.6oz	Chopped parsley - divided

Recipe Instructions

Heat the oil in a 12-inch skillet over medium-high heat. Add the celery, onion and carrots and cook until the onion is translucent, about 2 to 3 minutes. Add the garlic and bay leaves and cook 2 minutes more.

Add 2 cups of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mixture; if necessary, add more stock. Season with salt and pepper to taste.

Heat the remaining stock in a saucepan over medium-low heat.

Add 1/4 cup of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, until the vegetables are soft, 45 minutes to 1 hour. As the stock evaporates, add 1/2 cup warm stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.

Just before serving, stir in the remaining parsley. Transfer the stew to a warm tureen or bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or grilled curry fish filets.

Source:
"The Los Angeles Times, 01-02-2002"

Rating

Average rating:

8.3 (3 votes)

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